Ranchero Grilled Steak Wraps |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Flat iron steak is a lean cut of beef so take care not to overcook it. The ancho chili-mayonnaise sauce give the meat a nice smoky flavor. Patricia Harmon, Baden, Pennsylvania Ingredients:
2 dried ancho chilies |
2 cups boiling water |
3/4 cup reduced-fat mayonnaise |
2 tablespoons minced fresh cilantro |
1 tablespoon lime juice |
1 garlic clove, minced |
1 teaspoon honey |
1 beef flat iron steak or top sirloin steak (1 pound) |
salt and pepper to taste |
4 fat-free flour tortillas (8 inches), warmed |
1 medium ripe avocado, peeled and diced |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
1 cup torn romaine |
1/2 cup chopped tomatoes |
1/4 cup chopped red onion |
Directions:
1. Place chilies in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain. Remove the stems, seeds and skins. Finely chop and place in a small bowl. Stir in the mayonnaise, cilantro, lime juice, garlic and honey; set aside.
2. Season steak with salt and pepper to taste. Grill, covered, over medium heat for 4-5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
3. Spread 3 tablespoons of ancho mayonnaise over each tortilla. Thinly slice steak across the grain; divide evenly among tortillas. Top with avocado, cheese, romaine, tomatoes and onion. Roll up. Yield: 4 servings.
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